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  1. Exported from MasterCook

  2. FETTUCCINE WITH GOAT CHEESE AND PEPPERS

  3. 4 Preparation Time :

  4. Categories : Pasta

  5. Amount Measure Ingredient -- Preparation Method -- -- --

  6. 8 Dried tomato halves

  7. 1 tb Olive oil

  8. 1 c Sliced scallions

  9. 2 Garlic cloves, minced

  10. 1 md Red bell pepper

  11. 1 md Yellow Bell pepper

  12. 1/4 c Chicken broth

  13. 1/4 c Slivered fresh basil

  14. 10 sm Calamata Olives

  15. 1 tb Capers, drained & rinsed

  16. 2 ts Dried oregano

  17. 4 1/2 oz Goat cheese, crumbled

  18. Cut the bell pepper into thin slices and set aside. Pit and coarsely chop

  19. olives and set aside.

  20. Place tomatoes in shallow pan and cover with boiling water for 2 minutes.

  21. Drain, reserving 1/4 cup of the liquid. Thinly slice tomatoes and set

  22. aside.

  23. Heat oil in a large nonstick skillet; add scallions and garlic. Stir

  24. 2 minutes. Add peppers, and cook for minutes or until just tender. Add chicken broth and cook until most of the

  25. liquid has evaporated.

  26. Reduce heat, then add tomatoes and the reserved liquid, basil, olives,

  27. capers and oregano. Simmer for 5 minutes.

  28. Put fettuccine in a large serving bowl; add goat cheese and toss until

  29. melted. Add pepper mixture and toss until mixed well.

  30. 1 Fat,

  31. 1-1/2 Proteins,

  32. 2 Breads,

  33. 3 optional calories.

  34. 354 calories,

  35. 13g Protein,

  36. 16g fat,

  37. 686mg sodium,

  38. 40mg cholesterol,

  39. 4g dietary fiber.

  40. Brought to you by Scott Welliver of Episoft Systems for Cyberealm BBS

  41. Watertown NY 315-786-1120 - - - - - - - - - - - - - - - - - -

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